In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions
Version of Record online: 31 MAR 2014
© 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 58, Issue 7, pages 1447–1456, July 2014
How to Cite
Oliviero, T., Verkerk, R., Vermeulen, M. and Dekker, M. (2014), In vivo formation and bioavailability of isothiocyanates from glucosinolates in broccoli as affected by processing conditions. Mol. Nutr. Food Res., 58: 1447–1456. doi: 10.1002/mnfr.201300894
- Issue online: 1 JUL 2014
- Version of Record online: 31 MAR 2014
- Manuscript Accepted: 19 FEB 2014
- Manuscript Revised: 10 FEB 2014
- Manuscript Received: 27 NOV 2013
- Energy Research Program EOS. Grant Number: EOSLTe7043
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